Pigmeu

Sustainability Criteria reported ⬇️

✅LED lighting

✅They recycle

✅Composting

✅Use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)

✅Invoice/receipt printing is optional

✅All employees have an employment contract

✅Leftovers are reused for projects like Too Good To Go or Phenix(at times near the closing of the establishment) or Refood and Utopia Verde – OR they don’t because they work in such a way that they don’t have leftovers

✅ Use tableware and utensils (cutlery) produced in Portugal

✅The napkins are made of fabric

✅Straws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request.

✅Take-away packaging is made of biodegradable material

✅Make the most of ingredients, including animals (shells, branches, bones, bones, bones, and bones to make broth or new dishes)

✅More than 50% of food ingredients are organic

✅More than 50% of products are domestic

✅Work with local producers and when these products do not exist locally they seek fair trade(e.g. coffee, chocolate, tea, etc.)

✅Weekly, they use traditional cooking techniques, such as fermenting and smoking

✅The packaging and preservation of the food are done using reusable utensils (ex. Tupperware, jars, etc)

✅The menu changes at least every season, made with seasonal products

✅There are at least 3 vegetarian/vegan main course options(balanced options – no mixed salad, for example.)

✅There are at least 2 vegetarian/vegan options in the entrees